The Nuts and Bolts of Genetically Engineered (Modified) Foods: A U.S. Perspective

The bulk of consumed Genetically Modified (GM) foods, in the United States, come from corn, soybeans and their products (corn syrup, tofu, popcorn, oils, tortillas, etc.). Some other GM crops and foods or foods containing GM components are cotton (cottonseed oil), canola, genetically engineered rennin cheese, “light beer” and papayas. The making of food related GM crops, GM animals and processing aids address economical, nutritional-health and environmental issues. “Fitness” related genes such as insect, herbicide and disease resistance are found in most “deregulated” (approved) GM food crops. Other food crops and animals may be modified to be more nutritious (“Golden Rice”) or protein fortified (cow milk for cheese-making). GM foods may be labeled on a voluntary basis. Educational programs to inform consumers about GM foods are a necessary step toward establishing confidence-building measures.